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Farro Salad



1 medium sweet red bell pepper, seeded and diced

1 cup sliced button mushrooms

1 cup diced fennel, plus 2 tablespoons fennel leaves, chopped

2 tablespoons thyme leaves, off the stem

2 tablespoons capers in salt, well rinsed and drained

1 cup farro, cooked

1 teaspoon or more fine sea salt

Grinding black pepper

4 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Shavings of Pecorino Romano cheese


Add all ingredients to a salad bowl except for the cheese shavings; toss well.  Cover with plastic wrap and let marinate at room temperature several hours before serving.

Serve with the cheese shavings scattered over the top.

This recipe is featured on show 2920 – Fantastic Farro.


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